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Dinner

Cumin Roasted Pork Loin with Chimichurri Pineapple Relish

alarm
Total Time:
1 hr 30 mins
school
Skill Level:
Intermediate
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Servings:
2 Servings
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Cumin Roasted Pork Loin with Chimichurri Pineapple Relish
alarm
Total Time:
1 hr 30 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
2 Servings

Ingredients


Product ImageSlow Smoked Mesquite Flavor Marinated Fresh Pork Loin Filet
2 Tbsp.
Cilantro, chopped, for garnish (optional)
2 Tbsp.
1 whole
Smithfield Seasoned Mesquite Marinated Fresh Loin Filet
1 whole
1/4 cup(s)
Apple cider vinegar
1/4 cup(s)
3
Stems fresh cilantro
3
5 clove(s)
Garlic
5 clove(s)
2 whole
Jalapeno chiles, stemmed and seeded
2 whole
1 Tsp.
Salt
1 Tsp.
1 Tsp.
Black pepper
1 Tsp.
1/4 cup(s)
Vegetable oil
1/4 cup(s)
2 cup(s)
Pineapple, cubed
2 cup(s)
1/2 whole
Small diced red onion
1/2 whole

Directions


  1. Heat oven to 375ºF. Place pork on rack in shallow roasting pan. Roast 30 to 35 minutes per pound until internal temperature reaches 150ºF. Let stand 10 minutes before slicing.

  2. For the chimichurri: Place vinegar, cilantro, garlic, chiles, salt and pepper in a blender; purée at medium speed. After contents are pureed to a fine consistency, slowly add oil while blender is running. Adjust seasoning with salt and pepper.

  3. For the pineapple relish: Combine pineapple and onion; season with salt and pepper. To serve, drizzle chimichurri onto sliced pork loin and top with pineapple relish. If desired, garnish with chopped cilantro.

For the Love of Meat

Ingredients


2 Tbsp.
Cilantro, chopped, for garnish (optional)
2 Tbsp.
1 whole
Smithfield Seasoned Mesquite Marinated Fresh Loin Filet
1 whole
1/4 cup(s)
Apple cider vinegar
1/4 cup(s)
3
Stems fresh cilantro
3
5 clove(s)
Garlic
5 clove(s)
2 whole
Jalapeno chiles, stemmed and seeded
2 whole
1 Tsp.
Salt
1 Tsp.
1 Tsp.
Black pepper
1 Tsp.
1/4 cup(s)
Vegetable oil
1/4 cup(s)
2 cup(s)
Pineapple, cubed
2 cup(s)
1/2 whole
Small diced red onion
1/2 whole

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